A Food & Pastry Blog

Dark Chocolate Mousse

Hello, chocolatey goodness! as one of my favorite tv characters would say. There are days when a girl just needs some chocolate, and this was one of them. I’ve learned not to argue with myself on this point. If the craving is there and it’s persistent, I obey it. Otherwise it will only get 20 times worse. Am I a chocolate junkie? It’s a distinct possibility.

This is a really easy chocolate mousse. It’s dark, slightly bitter in flavor and light and fluffy in texture. The only difficult thing is waiting two hours while it chills before you can eat it. It’s from a favorite chocolate book of mine, I want Chocolate by Trish Deseine. I first read about this book on Chocolate & Zucchini, and the chocolate cake she made looked so good I had to try it for myself.

As always when working with chocolate, the better the quality of the chocolate you use, the better the taste of the final product. I used Valhrona here. Callebaut is another favorite of mine. Ghirardelli is also pretty decent and is more widely available. I stay away from Baker’s myself.

Serve this with whipped cream or some fresh raspberries.

Ingredients:
5 oz. dark chocolate
5 large eggs, separated

Melt the chocolate in a double boiler.
While chocolate is melting, mount eqq whites in a separate bowl until they form stiff peaks.

Once chocolate is melted, remove from heat and let cool for several minutes. Fold in the egg yolks, one at a time, until thoroughly combined.
Then fold in egg whites until thoroughly combined.